Basil-potato soup
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; finely chopped |
| 4 | Fresh shiitake or button mushrooms; sliced (about 1/2 cup) | |
| 2 | teaspoons | Olive or cooking oil |
| 3 | larges | Potatoes (abt. 4 1/2 cups) peeled, thinly sliced |
| 14½ | ounce | Can beef broth |
| 14½ | ounce | Can chicken broth use reduced-sodium type |
| Fresh basil leaves | ||
| ½ | cup | Buttermilk |
| 1 | tablespoon | Cornstarch |
| 2 | slices | Canadian-style bacon (1 1/2 oz.) chopped (abt. 1/3 cup) |
| 1 | tablespoon | Snipped fresh basil or |
| 1 | teaspoon | Dried basil; crushed |
| ¼ | cup | Reduced-calorie sour cream or- |
| ¼ | cup | Plain low-fat yogurt |
Directions
GARNISH
In a large saucepan, cook onion and mushrooms in hot oil over medium-high heat until onion is tender and light brown.
Add potatoes, beef broth and chicken broth. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until potatoes are tender.
In a small bowl, stir together buttermilk and cornstarch; stir into broth mixture. Stir in bacon and basil. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Top each serving with sour cream or yogurt and basil, if desired.
Yield: 6 side-dish servings.
Nutritional info per 1-cup serving: 162 calories, 4 g fat, 6 mg cholesterol, 7 g protein, 26 g carbohydrates, 565 mg sodium, 1 g fiber. RDA: 19 percent vitamin C, 17 percent thiamine, 10 percent riboflavin.
From AP writer Nancy Byal in 10/20/94"Three Recipes Ensure Variety When the Chef Says the Soup's On" article in "The (Elizabethtown, KY) News-Enterprise." Pg. D2. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-26-94